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Many people use a Tip #230 – an elongated round tip with an angled small end – often used for filling éclairs and Bismarck donuts. You can also use a larger round (tip 10 or larger) or star (tip 32 works particularly well). Simply place your filling in a decorating bag, stick the tip into the top of your cooled cupcake about 2/3 through, and squeeze the filling into the cupcake as you remove the tip. Icing will cover the hole in the top of the cupcake!